Rachel Ray's Rigatoni With Grilled Beef And Gravy

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 flatiron steaks, at room temperature (1 pound total)
• salt and coarse black pepper
• 2 tablespoons extra virgin olive oil, plus more for drizzling (evoo)
• 1 lb rigatoni pasta
• 1 small onion, finely chopped
• 1 small celery rib, finely chopped
• 1 small carrot, finely chopped
• 3 -4 garlic cloves, finely chopped
• 2 small sprigs rosemary, finely chopped
• 2 tablespoons tomato paste
• 1 1/2 cups beef stock
• 1/2 cup dry red wine
• 1/2 tablespoon worcestershire sauce
• pecorino romano cheese, shaved
• 1/2 cup flat leaf parsley, chopped

Recipe

• 1 season the steaks liberally with salt and pepper. pre-heat a large cast iron skillet or griddle over high heat. drizzle the steaks with evoo and cook, turning once, for 8-10 minutes for pink centers. let the meat rest until cool enough to handle, then slice very thinly on a diagonal.
• 2 bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. drain, reserving a cup of the starchy pasta cooking water.
• 3 meanwhile, in a large skillet, heat 2 tablespoons evoo, two turns of the pan, over medium-high heat. add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper. cook until the vegetables are softened, 5-6 minutes. stir in the tomato paste for 1 minute to wake up the aroma and flavor. stir in the beef stock, wine and worcestershire sauce; lower the heat and simmer until it thickens slightly.
• 4 drop the sliced meat into the gravy, then add the pasta with a splash of the reserved pasta cooking water to combine. serve in shallow bowls and top with a drizzle of evoo, the cheese and parsley.